Brined Pork Shoulder Cooked In A Caja China With Sour Orange Dipping Sauce

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3 to 4 quarts cold water

1 cup kosher salt

1/2 cup sugar

2 tablespoons whole black peppercorns

1 bone-in pork shoulder, about 7 pounds

Cilantro and achiote seasoning (recommended: Sazon Goya with Cilantro and Achiote)

Sour Orange-Habanero Dipping Sauce, recipe follows

Special Equipment: La Caja China

4 cups fresh orange juice

1 cup fresh lime juice

1 small red onion, coarsely chopped

4 cloves garlic, chopped

1/2 to 1 whole habanero chile, chopped (depending on how hot you like it)

2 tablespoons rice wine vinegar

1 tablespoon honey

1 cup pure olive oil

Salt and freshly ground pepper

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